Maschio Prosecco Treviso Brut

For the production of Prosecco Treviso Brut the bases of the “historical” zone of the Denomination are used, which represents the best of the vast territory interested in the cultivation of Glera grapes .

Our winery obtains the sparkling wines and the Prosecco Treviso Brut directly from the must subjected to foaming with selected yeasts for a period of one month at a controlled temperature of 12-15 ° C. The foaming is interrupted by lowering the autoclave temperature to guarantee the desired residual sugar level.

The production of sparkling wine Prosecco DOC Treviso starts from a base of dry wine combined with a percentage of must, coming from the areas of the province of Treviso and stored at low temperature in temperature controlled tanks. Then we add sugar and selected yeasts which, by fermenting at controlled temperature, convert sugar into alcohol and carbon dioxide. The sparkling wine so obtained is then centrifuged to remove the yeasts that now are no longer needed at this stage, it is stabilized and then filtered and then ready to be bottled.